Trio of cinnamon and kumara truffles
(at time of publication)
- 350g orange kumarasweet-potatoX, peeled, grated
- 3 cups ground almonds
- ½ cup dried apricots, finely chopped
- 1 teaspoon cinnamon
- 3 tablespoons light condensed milk
- 2 tablespoons pumpkin seeds
- 2 tablespoons pistachios
- ⅓ cup dried cranberries
- ½ cup desiccated coconut
1 Place grated kumara in a steaming basket over 1/4 cup water in a microwavable bowl. Cover with two layers of cling wrap. Microwave on high for 4 minutes or until soft. Remove basket and leave kumara until almost cooled.
2 Combine ground almonds, apricots, cinnamon and condensed milk in a large bowl. Add cooled kumara and mix until well combined.
3 Blitz pumpkin seeds and pistachios in a food processor until finely chopped. Place on a plate or in a bowl for rolling. Process cranberries until finely chopped and place on a second plate. Mix in 2 tablespoons of the desiccated coconut. Place remaining coconut on another plate.
4 Roll level tablespoonfuls of kumara mixture into balls. Roll a third of the balls in the pistachio mix, and set aside. Repeat with leftover kumara mixture, rolling into cranberry and coconut mixture; and remaining coconut.
Make it gluten free: Check ground cinnamon is gluten free.
Store truffles in an airtight container in a cool, dry place for up to 5 days, or keep refrigerated for up to 2 weeks.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 1g
Dietary fibre 1g
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